I am struggling with lunch at the moment because I find I get sick of the same stuff over and over so am really putting in effort to be more creative. Now that spring is here I’m going to be doing pasta salads a lot more often. They are a really good meal prep option as they can last quite a while in the fridge and you can easily mix them up with different fresh ingredients. It’s a great make ahead meal for my husband to take to work and my baby is always up for pasta so it’s a win win! (How cute are my boys in these photos… had to show them off)

This pasta salad has a strong medditeranran vibe to it which I love! The flavours come from the “sauce” which I make in a big batch and store in the fridge or freezer . The sauce is very thick and dense. It’s more like a paste. We use it for pasta, as a spread or a dip. There’s also no cooking involved (besides cooking the pasta) as the sauce is mostly raw. You don’t need a lot of if for this pasta. Maybe just a couple of big tablespoons to mix through and it gives off plenty of flavour. The ingredients are so light and fresh and go perfectly with lots of fresh greens and cherry tomatoes (or anything else you like) .

You all know that I’m a huge fan of spelt so I used my favourite spelt pasta spirals from San Remo. Also spirals just look awesome in a salad so I had to! Just make sure you don’t over cook your pasta as the sauce is very thick and the pasta will break apart when your trying to mix in the sauce if your not careful. Hope you love this pasta as much as I do!